The Passionate Pursuit of Delight

Ingredient: pie crust

Who can resist taking a fork and plunging it through a light flaky crust into a warm, flavorful gravy that is filled with vegetables? Not this girl. There is something so satisfying about assembling this Veggie Pot Pie, warming up the house with the oven while it bakes, and then hovering around the stove inhaling deeply the delicious scent while waiting for the pot pie to finish baking.

As I have mentioned before in the recipe for Tomato Galette, homemade pie crusts and I seem to be in a battle of the wills. I will cut to the chase here, I lose that battle over and over again. Because of that, I always keep a prepared pie crust from the refrigerator section in my freezer. I cannot wait for the day where I change that narrative for myself and start making pie crusts from scratch. I know that day is coming, I am just not sure when.

Veggie Pot Pie is quick and easy to make. You can use any veggies that you and your family like but I typically go with onion, carrot, garlic, celery, peas, and mushrooms. If you eat meat you can add leftover rotisserie chicken from the store to the pot pie filling mixture.

A few ingredients that I like to add to my filling are a splash of soy sauce and a teaspoon of miso paste, if you have it on hand. Both of those ingredients add so much flavor to the filling. You can make the pot pie in a pie-sized baking dish or if you prefer, you can make individual servings in smaller ramekins. If you make individual servings I would place the ramekins on a baking sheet so the pot pies are easy to place in and remove from the oven.

I only use a top crust for this Veggie Pot Pie and as you can see from the photo the top crust is pretty basic. Someday, I aspire to be pie fancy like the crusts in this video.

How to Make Veggie Pot Pie

It’s almost like heaven. Fresh, garden tomatoes are everywhere! Neighbors bring them over, coworkers bring them to work, farmers markets have them in a rainbow of colors, and if you are very lucky, you can go into your own garden and pick them just before you eat them. A neighbor was drowning in tomatoes and brought me over some beauties. I made tomato sandwiches, gazpacho, and with the two most perfect specimens I made a tomato and caramelized onion galette.

A galette is similar to pie but it is baked on a baking sheet instead of in a pie pan. Galettes are typically more rustic in nature and you typically don’t see fancy crimping or decorating like you do on pies. Galettes can be sweet or savory. This savory tomato and caramelized onion galette would be my first choice over any fruit pie, any day of the week.

Baking isn’t really my forte so you won’t see a ton of recipes that feature baking rather than cooking. In my mind, cooking is like jazz music, you can freestyle the heck out of most recipes. But, baking is a whole different thing. Baking is like the symphony, where each individual component is perfectly precise and deviations from the plan are not appreciated and can often sink the endeavor.

For these reasons, I typically buy pie crusts in the refrigerator section of the grocery store rather than attempting to make them from scratch. I have several friends who make pie crust from scratch and they tell me it is a cinch. The few times I have tried, I ended up with pile of buttery crumbs. But, if you make excellent pie crusts from scratch, by all means, use those. In fact, why not drop a link in the comments below to the recipe you use. Maybe I will get the nerve up to try again.

But, the real star of this dish is the tomatoes. Don’t you dare use grocery store tomatoes for this recipe! I only make this tomato and caramelized onion galette during the summer months when garden fresh tomatoes are available.

Caramelized onions add a wonderful flavor which complements the tomatoes. You can skip the onions if you don’t have the time or inclination to caramelize the onions but I rarely skip this step because I love what they bring to this dish. I slice the onions vertically. See the video below if you aren’t sure what I mean.

Regarding the cheese, I love the tangy creaminess from the goat cheese but I wouldn’t drive to the store to get goat cheese if I had feta or Parmesan in the fridge. I like to serve this galette with a salad and a crisp white wine.

Hi, I am Diane. Welcome to Hello Fun Seekers. Do you love good food and traveling? Then you are in the right place. I seek out the best information and share it with you here.
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